Fred and Bex

ONION BROTH

There’s no point being modest about it – this broth is the most fabulous of all winter warmers. Whether you’re feeling under the weather, got the winter blues or you just need to refuel, this is bound to make everything better. A splash of blackberry vinegar with the frying onions takes those deep, velvety flavours to the next level.

Start by peeling the onions and slicing them as finely as you can. Peel and finely chop the garlic too. Then put a large scoop of butter and a drizzle of oil into a pan over a medium heat, and once the butter has melted, add the onions and the garlic, as well as a good sprinkling of thyme.

Allow the onions to soften for about five minutes, before adding the blackberry vinegar. Leave the onions for another ten minutes or so, checking regularly that they aren’t catching – it’s important that they just soften slowly.

Next, make up the beef stock, and add to the pan. Season the broth with a good pinch of salt and add a bay leaf, then leave it again to bubble gently for about twenty minutes.

By now, the broth should be smelling and tasting pretty fantastic. This is a good time to start preparing your croutons – cut the ciabatta into slices about half an inch thick and toast lightly on both sides.

While the bread is toasting, remove the bay leaf from the broth and purée thoroughly, then strain it to remove any large pieces of onion. Return the strained broth to the hob, over a low heat.

Finish off the croutons by topping them with cheese and popping them under the grill. Divide the broth between two warmed bowls and then once the cheese is bubbling, lay the croutons on top of the soup and eat straight away.